Bourbon Butternut-Shrimp Bisque
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Bourbon Butternut-Shrimp Bisque

Prep: 1 hour plus cooling
Cook: 25 minutes • Serves: 8

Nonstick cooking spray
1 large butternut squash (about 4 pounds)
1 tablespoon unsalted butter
1 large yellow onion, halved and chopped
1 medium shallot, chopped
1/2 cup bourbon whiskey
3 sprigs fresh thyme plus additional for garnish (optional)
1 bay leaf
4 cups less-sodium chicken broth
1 cup sweetened applesauce
1 pound raw 21/25 count peeled and deveined shrimp, thawed if necessary
3/4 cup whole milk, at room temperature
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup plain Greek yogurt

1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut side up, on prepared pan; roast 1 hour or until very tender. Cool squash 15 minutes; scoop out flesh into medium bowl and discard skin.

2. In large saucepot, melt butter over medium heat. Add onion and shallot; cook 8 minutes or until onion and shallot are tender, stirring occasionally. Add bourbon; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon. Add thyme, bay leaf, broth, applesauce and squash; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally. Add shrimp; cook 4 minutes or until shrimp turn opaque throughout. Remove and discard thyme sprigs and bay leaf. With stick blender or blender, in batches if necessary, purée bisque; return to saucepot, if necessary. Stir in milk, salt and pepper; cook 2 minutes or until heated through. Makes about 12 cups.

3. Serve bisque topped with yogurt garnished with thyme, if desired.

Approximate nutritional values per serving (1-1/2 cups bisque, 1 tablespoon yogurt):
204 Calories, 3g Fat, 2g Saturated Fat, 68mg Cholesterol, 809mg Sodium,
25g Carbohydrates, 2g Fiber, 13g Sugars, 3g Added Sugars, 13g Protein